Monthly Archive December 2013

Coconut oil is a must “supplement” for all my clients. It is one of nature’s cure to a slow metabolism.

Here’s how it works…

Anytime you eat, the process of digesting food burns off about 10 percent of the calories you consume. For example, if you consume 500 calories in a meal, your body uses about 50 of those calories to transform food into the energy that fuels your body. But theoretically if you eat a 500-calorie meal and replace the fat from oils or butter with coconut oil, your metabolism will speed up and burn more like 15 percent, or 75 calories.

The fatty acids in coconut oil (called medium-chain triacylglycerols, or MCT) are shorter and more water-soluble than those in other oils, such as olive or canola. “So they’re more directly routed to the liver, where they’re readily burned for fuel,” explains Peter Jones, Ph.D., professor of food science and nutrition at the University of Manitoba in Winnipeg, Canada. Therefore, they have less opportunity to be deposited in fat stores.

Just remember 3500 EXTRA calorie a day will lead to 1 lbs of weight gain. It doesn’t matter if that pound comes from coconuts or cookies so don’t over due it. 1 TB a day is enough. These delicious chocolate candies is a great way to get your oil in and your chocolate craving satisfied at the same time.

Enjoy

Mubarakah

Metabolism Boosting Coconut Oil Chocolate Candies

Melt the coconut oil and add the honey. Whisk and add the cocoa powder. Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray. Makes 12. Cool for 30 minutes in the fridge or freezer.

Note: Time varies depending on how hot the coconut oil was when you started. If the oil is only just reached its melting stage, these will set in as little as 15 minutes.

Tips:

The first time I tried these I didn’t mix the honey into the oil well and when they were done al the honey was at the bottom of the ice maker instead of incorporated into it. I remelted them and mixed while it was heating. So like making salad dressing, you’ll want to thoroughly mix the oil and honey until it is emulsified together. This will help prevent separation (honey sinking to the bottom). Use a small whisk and really mix it well, for at least 1 to 2 minutes. If you want a sure fire way to avoid the honey from sinking to the bottom, use a hand emulsion blender ( this will make a very fast job of this too).

Don’t heat the oil to super hot. Remember you can destroy a lot of the good antioxidant benefits of the chocolate with too much heat. [Then it would negate ½ our excuse for eating the candies 🙂 ] Coconut oil turns to a liquid state at body temperature, so it doesn’t need to be much hotter than that. The reason for this is that the hotter the liquid, the longer it will take to cool, giving the mixture more time to separate once in the mold.

Be sure to whisk it while pouring so the honey doesn’t end up all in the last 3 chocolates. However, if it’s emulsified well this won’t happen.